Bang bang chicken recipe
Created by The Tesco Recipes team
Got leftover chicken from a Sunday roast? Turn it into this quick bang bang chicken recipe - toss the chicken in a spicy ginger and peanut dressing along with plenty of fresh raw veg, chilli and rice noodles for an easy Chinese-inspired salad ready in 20 mins.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 360 calories / serving
- Dairy-free
- Healthy
Ingredients
- ½ chicken stock cube, made up to 100ml
- 3cm piece ginger, finely chopped
- 2 tbsp peanut butter
- 2 tbsp runny honey
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- pinch crushed chillies
- ½ lime, juiced
- 350g cooked chicken, shredded
- ½ cucumber, peeled into ribbons
- 1 large carrot, peeled and thinly sliced
- 4 spring onions, diagonally sliced
- 1 red chilli, thinly sliced
- 300g fresh rice noodles
- 20g fresh coriander, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1510kJ 360.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 25.3gProtein 27.3gFibre 1.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Pour the chicken stock into a saucepan with the ginger, peanut butter, honey, sesame oil, soy, crushed chillies and lime juice. Bring to the boil, stirring continually, and simmer for 3-4 mins until thickened and smooth. Remove from the heat and set aside.
- Put the chicken, cucumber, carrot, spring onions, red chilli, rice noodles and most of the coriander into a large serving bowl. Toss to mix, then add the dressing and toss again to combine. Serve sprinkled with the remaining coriander.
- Tip: To cook chicken for this recipe, thinly slice 4 chicken thighs or breasts. Stir-fry with 2 tbsp vegetable oil over a high heat for 8-10 mins until cooked through.
- See more Chicken recipes
